👨‍🍳 Instruktioner

1. 1

   In a bowl, combine all marinade ingredients: honey (2 tbsp), hoisin sauce, light soy sauce, oyster sauce, Shaoxing wine, five-spice powder, salt, minced garlic, grated ginger, and mashed red fermented bean curd (if using). Mix well.

   💡 Proffstips: Ensure the red fermented bean curd is mashed smoothly.
2. 2

   Place the pork strips in a resealable bag or shallow dish. Pour about 3/4 of the marinade over the pork, ensuring all pieces are coated. Reserve the remaining marinade for glazing.

   💡 Proffstips: Pierce the pork with a fork to help the marinade penetrate.
3. 3

   Marinate the pork in the refrigerator for at least 6 hours, or preferably overnight.

   ⏱️ 6-12 hours
4. 4

   Preheat oven to 400°F (200°C). Line a baking sheet with foil and place a wire rack on top. Arrange the marinated pork on the rack, ensuring pieces do not touch.

   💡 Proffstips: Placing a pan with a little water on the rack below can catch drippings and keep the oven moist.
5. 5

   Roast the pork for 20 minutes. Flip the pork, baste with some of the reserved marinade, and roast for another 20 minutes.

   ⏱️ 40 minutes
6. 6

   In a small bowl, mix the remaining 2 tbsp honey with 2 tsp water to create a glaze. Brush this glaze over the pork.

   💡 Proffstips: This glaze adds extra shine and sweetness.
7. 7

   Increase oven temperature to 425°F (220°C) and roast for another 10-15 minutes, basting with the glaze every 5 minutes, until the pork is caramelized and slightly charred at the edges.

   ⏱️ 10-15 minutes
8. 8

   Remove from oven and let the char siu rest for 10-15 minutes before slicing. Serve warm.